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Ortolans

Buntings

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About
The bunting as an item of food is sufficient in itself and should only be roasted—this is a gastronomic verity accepted for many years.
Those items which are sometimes added in the preparation of buntings, such as truffle and foie gras can be somewhat detrimental inasmuch as they tend to mask the subtle flavour and aroma of the bird which are much more delicate than the pronounced aromas of truffle and foie gras.
Buntings can be classed along with other luxury dishes because they are very expensive but they do not provide a dish of true gastronomic excellence. Nevertheless, a number of recipes are given here with the caution that buntings should never be boned out.

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